Fat bloom shows up as grayish or streaky marks on the chocolate’s surface.
It usually happens when chocolate is exposed to changes in temperature — for example, when it melts a little and then hardens again. The fat in the cocoa butter moves to the surface, creating that uneven color.
Does It Mean the Chocolate Has Gone Bad?
Not at all. Both types of bloom only affect the way chocolate looks, not its safety.
You can still eat it — it just may not look or feel as smooth as fresh chocolate.
What Professionals Do
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